2 cups cinnamon graham cracker crumbs (32 squares)
1/2 cup melted butter
2 (8 oz) packages cream cheese, softened
1/2 cup sugar
1 tsp vanilla
1 (8 oz) bag toffee bits
1 (15 oz) can pumpkin (not pumpkin pie mix)
3/4 cup whipping cream
2/3 cup sugar
1/2 tsp ground cinnamon
1/2 tsp salt
Toppings of choice
Toppings of choice
Heat oven to 300 degrees. Spray 9-inch springform pan with cooking spray. Pulverize graham crackers to a fine powder. I used my food processor, but you could also put them in a ziptop bag and pound them. In a small bowl, mix crumbs and butter. Mix until a course meal is achieved. Press in bottom of pan. Bake 15 minutes. Cool 10 minutes.
Beat cream cheese, 1/2 cup sugar and the vanilla with electric mixer on high speed until smooth. Beat in 2 of the eggs. Mix until smooth to incorporate the eggs. STIR in 1 cup of the toffee bits. Spread over crust. In a large bowl, mix pumpkin, whipping cream, 2/3 cup sugar, the cinnamon, salt and remaining 3 eggs just until blended. Slowly and carefully spoon over cheesecake layer. You don't want to disrupt the first layer. Bake 2 hours or until edge of cheesecake is set at least 2 inches from edge of pan but center still jiggles slightly when moved. During this process, I added a small pan of water to the bottom rack of the oven filled with water. I wanted to have some more moisture in there to prevent splitting. Turn oven off, open oven door at least 4 inches. Leave cheesecake in oven 30 minutes. Run spatula around edge of pan. Cool 30 minutes or more on cooling rack. Refrigerate 6 hours or overnight. Run spatula around edge of pan; remove side of pan.
Decorate at will! This could mean piping whipped topping around the edges of the cheesecake and sprinkling with remaining toffee bits as suggested by the recipe. I didn't want the topping to "melt" all over the top of mine, so I took a different route. I crushed up an additional 2 squares of cinnamon grahams and mixed them with extra toffee bits. I sprinkled this mixture around the outer 1 inch of the cheesecake, and around the bottom. I took a couple of large bars of caramel and and sea salt dark chocolate and broke them into large angular chunks. I placed these around the top for some added dimension. Little pieces made a pile in the center.